Whole Wheat Pancakes
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Whole Wheat Pancakes with Strawberry Piloncillo Syrup

Servings: 10 -12 pancakes
Calories: 748kcal
Author: Lola Dweck, @lolascocina


  • 1, 8 oz piloncillo cone
  • 1 pound California strawberries rinsed and hulled
  • Your favorite whole wheat pancake mix*
  • ¼ cup ½ stick unsalted butter
  • 2 Tbsp pepitas


  • Bring piloncillo and 8 ounces of water to a boil in a small pot over medium heat. Using a wooden spoon, move piloncillo so that it begins to break down on each side. Boil until piloncillo cone is completely dissolved, about 10 minutes.
  • In the meantime, chop ½ pound strawberries into cubes. Once piloncillo is completely dissolved, add strawberries and boil for an additional three minutes. Remove from heat. Once slightly cool, strain mixture through a fine sieve and set aside the syrup.
  • Next, prepare pancakes according to package instructions.
  • To serve, stack pancakes adding a pat of butter in between each layer. Top with a pat of butter, chopped strawberries, pepitas, and strawberry piloncillo syrup.


*We used Aunt Jemima Whole Wheat Pancake mix, prepared with 1 cup mix, 1 cup skim milk, 1 tablespoon canola oil, and one large egg.
Nutritional information calculated based on a 12 pancake yield.


Serving: 4g | Calories: 748kcal | Carbohydrates: 126g | Protein: 13g | Fat: 25g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 904mg | Fiber: 7g | Sugar: 92g